Memorial Day is just around the corner and we are looking forward to a long weekend of fun and sun with our family. We usually travel up the street to Pop and Gigi’s house where they have crabs and cold cocktails to kick off summer time. This year we have offered to contribute a crab dish with a twist! We fell in love with this yummy layered crab salad that looks oh so pretty and can be served as one big dish for a gathering with friends and family or in smaller portions as mini appetizers. We love the pretty veggies, pops of color and bursts flavor in this recipe and know it will make our memorial day celebration memorable, tasty and satisfying! Happy Long weekend, everyone!
8 ounces, jumbo lump crab
3 tablespoons, Russian dressing
1/2 cup cherry tomatos, diced and well drained
1/4 red onion, finely diced
2 tablespoons, olive oil
salt to taste
pepper to taste
pinch of sugar
1 teaspoon, chopped parsley
1 cup, greens of choice
1 whole avocado, diced
1 hard boiled egg, sliced
pick through the crab meat thoroughly and remove any shells.
place the crab in a small bowl, stir in the russian dressing.
combine the tomato, onion, olive oil, salt, pepper and sugar in a small bowl to make a relish.
in a trifle dish, layer with crab mixture, tomato relish and avocado.
add greens, top with sliced egg and parsley.
drizzle with Russian dressing and Serve.
Recipe inspired by Wolfgang Puck//Crab Louie